Rumex sanguineus Seeds

The Blood Sorrel  or Wood Patience is a variety of Sorrel that stands out for its light green foliage, veined with red. Raw, Sorrel adds a tangy note to mixed salads, but it can also be cooked to flavour sauces and fish. It is an ideal perennial vegetable plant for permaculture, sown from March to May for a harvest from May to August.

Common Sorrel is a perennial vegetable plant native to Europe and Asia. It belongs to the family of Polygonaceae and naturally thrives in cool, rather heavy and acidic soil. It is a plant with aromatic leaves, rich in vitamin C and beta-carotene, which can be prepared and cooked like spinach. Cooked, it adds a touch of acidity to fish, pies and soups. Its young and tender leaves can be consumed raw, in salads.

Harvest: Sorrel is a perennial plant that can remain in place for several years, it is harvested as needed, in its juvenile or mature stage. The harvest is done leaf by leaf, by hand or with a knife.

Conservation: Sorrel is consumed immediately after harvest as it does not keep well. However, it freezes very well once cooked.

Gardener's tip: To limit watering, we recommend, from the end of May, mulching the soil with thin successive layers of clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.